Once upon a time this was a perfect knife for my job. I was doing catering for a company that used portable rotisseries-so a lot of meat. It was perfect for tri tip, boneless rib, and boneless leg of lamb. Its a big knife that could get really sharp. After leaving my job, this knife is used sporatically at best for cutting up steaks from roasts and settling arguements.
Will Catcheside and I spent a while getting this knife the way I wanted it. Damascus San Mai over a blue steel core. Handle is brass endcap, African Blackwood ferrell, brass spacer, Vasticola Body, brass buttcap.
Looking for $800...about what he wants now for a monosteel knife.